Whole Cauliflower Roasted in a Spiced Sauce
I think this is a really lovely way to cook pigeon especially if you are worried that pigeon may be too strong and gamey for you. The spices combine beautifully with the flavour of the meat to lift it making this a really special dish.
In terms of the marinade, it isn't a traditional tandoori marinade. We are creating here it's more of a 'tandoori style' flavour which works with this meat. I like to pan fry the breasts first to get a wonderful colour and aroma and then I smear over the second marinade and cook them in the oven. Remember with pigeon you don't want to over cook it so keep an eye on it, especially if like me, you prefer it slightly more on the pink side. And secondly - let it rest for at least 5-6 minutes before you dive in.
To buy the main ingredients for my Tandoori, check out my curry kit here.
|Typical values*||per Serving|
|of which saturates (g)||1|
|of which sugars (g)||2|